Rice Noodles with Chicken and VegetablesPosted: February 26, 2014
I’m a sucker for Asian noodle dishes. This one is spectacular. So good. I generally have a variety of Asian rice noodles in my pantry because I always go a little crazy with the noodles when I go to the Asian market. For this particular dish, I used a broader, flat rice noodle. If you have an easier time finding a thin rice noodle (like vermicelli or a pho noodle) go ahead and use that. You could use beef, pork, shrimp, or fried tofu instead of chicken in this dish. I’ve made these noodles with beef and they were awesome.
Rice Noodles with Chicken and Vegetables
2 T. soy sauce
1 T. minced garlic
1 pound boneless, skinless chicken breasts (or thighs), thinly sliced
2 T. canola oil
1 large onion, halved, and thinly sliced
1 red bell pepper, cored and sliced
1 head broccoli, cut into florets
2 carrots, peeled and cut into sticks
1 T. minced garlic
5 – 10 dried shiitake mushrooms, rehydrated, stems removed, and thinly sliced
1/4 cup soy sauce
1/4 cup Chinese rice wine or sake (Chinese cooking wine works too)
3 T. fish sauce
3 T. sugar
6 ounces flat rice noodles (chantaboon), cooked in boiling water until just tender, rinsed, and drained
chopped fresh cilantro (Thai basil would also be very good)
chopped dry roasted peanuts
Combine the marinade ingredients in a bowl. Add the chicken and toss to coat.
Heat a wok or heavy skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the chicken and cook until no longer pink. Remove the chicken to a bowl and wipe out the wok.
Reheat the wok over high heat and then add the last remaining tablespoon of oil. Add the onions, bell pepper, broccoli, and carrots and stir-fry until the veggies are tender, but still crisp (about 5 minutes). Add the minced garlic and shiitake mushrooms and stir-fry another minute. Add the reserved chicken, cooked and drained rice noodles, and tossing sauce. Lightly toss the mixture until the noodles absorb the sauce. Transfer the noodles to a platter, sprinkle with chopped cilantro (and/or Thai basil) and chopped peanuts and serve.